• Maximum temperature setting is 290°F (143°C).
• Do NOT move unit across uneven surfaces.
• Rear handle is NOT for lifting.
• Wood chip tray lid MUST be in place when using smoker. This minimizes the chance of wood flare ups.
• Wood chips must be used in order to produce smoke and create the smoke flavor.
• Check grease tray often during cooking. Empty grease tray before it gets full. Grease tray may need to
be emptied periodically during cooking.
• Do not open smoker door unless necessary. Opening smoker door causes heat to escape and may
cause wood to flare up. Closing the door will re-stabilize the temperature and stop flare up.
• If a flare up occurs in your wood chip tray, leave the door closed and close the lower air intake vent until flare
up stops. If the flare up continues for 10 or more minutes, shut the smoker off to allow the flare up to stop.
• Do not leave old wood ashes in the wood chip tray. Once ashes are cold, empty tray. Tray should be
cleaned out prior to, and after each use to prevent ash buildup.
• Glass in door is tempered and will not break under normal operation.
• This is a smoker. There will be a lot of smoke produced when using wood chips. Some smoke may
escape through seams and turn the inside of smoker black. This is normal. To minimize smoke loss around
door, the door latch can be adjusted to further tighten door seal against body.
• Opening smoker door during cooking process may extend cooking time due to heat loss.
• When outside temperature is cooler than 65°F (18°C) and/or altitude is above 3,500 feet (1067m),
additional cooking time may be required. To ensure that meat is completely cooked use a
meat thermometer to test internal temperature.
• To adjust door latch, loosen hex nut on door latch. Turn hook clockwise to tighten. Secure hex nut firmly
against door latch.
• For the rack tracks, cooking racks, water pan and grease drip pan, use a mild dish detergent. Rinse and dry thoroughly.
• For the wood chip tray, clean frequently to remove ash build up, residue and dust.
• Dispose of cold ashes by placing them in aluminum foil, soaking with water and discarding in a
non-combustible container.
• For the interior (glass in door and meat probe) and exterior of the smoker, simply wipe down with a damp cloth
Do not use a cleaning agent. Make sure to dry thoroughly.
• Door seal and inside seam that seal attaches to MUST be cleaned with a damp cloth after each use to
keep seal in proper working condition.
WARNING
ALWAYS MAKE SURE UNIT IS UNPLUGGED AND COOL
TO THE TOUCH BEFORE CLEANING AND STORING.
Important Facts for Using Smoker
How to Clean Smoker
18
